I am sure your little one will relish this stuffed Moong Sprouts Dosa, as it has a lovely flavor and interesting texture too. The stuffing is an ideal way of introducing a combination of vegetables to your child’s meal.
The vegetables not only serve as an important source of nutrients like calcium, iron, vitamin A and fibre, but also give a feeling of fullness and satiate your child for longer periods of time.
Soaking time: 15 mins Preparation Time: 20 mins Cooking Time: 15 mins Total Time: 50 mins Makes 4 Dosas
Ingredients
For The Dosas
1 cup sprouted moong (whole green gram)
4 tbsp rice flour (chawal ka atta)
restricted quantity of salt
For The Stuffing
1 tsp oil
1/4 tsp mustard seeds ( rai / sarson)
2 curry leaves (kadi patta)
a pinch of turmeric powder (haldi)
a pinch of asafoetida (hing)
1/4 cup boiled , peeled and mashed potatoes
2 tbsp grated carrot
1/4 cup finely chopped tomatoes
2 tbsp grated beetroot
2 tbsp grated cabbage
2 tbsp finely chopped onions
1 tbsp grated fresh coconut
1 tbsp chopped coriander (dhania)
1/2 tsp chaat masala
restricted quantity of salt
Other Ingredients
2 1/4 tsp oil for greasing and cooking
For Serving
coconut chutney
Method
For the stuffing
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- Heat the oil in a broad non-stick pan and add the mustard seeds, curry leaves and turmeric powder.
- When the mustard seeds crackle, add the asafoetida and add all the remaining ingredients, mix well and cook on a medium flame for 1 to 2 minutes.
- Divide the stuffing mixture into 4 equal portions and keep aside.
How to proceed
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- Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil.
- Pour a ladleful of the batter on the tava and spread it evenly in a circular motion to make 125 mm. (5?) diameter round dosa.
- Smear ½ tsp of oil around the edges and cook on a medium flame till the dosa turns light brown in colour.
- Spread one portion of the filling evenly over the dosa.
- When the lower side of the dosa is lightly browned, fold it over.
- Repeat steps 2 to 5 to make 3 more dosas.
- Serve lukewarm with coconut chutney.
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